French dip sliders turn a familiar deli sandwich into a hot, shareable bake: tender roast beef, melted provolone, and sweet Hawaiian rolls are brushed with seasoned butter, baked until golden, and served with warm au jus. This French Dip Sliders Recipe makes twelve in about 30 minutes, so it works for a game-day table, a casual dinner, or a make-ahead lunch when you want something savory without a long cooking project.
Why These French Dip Sliders Work
The connected roll block keeps the filling contained while the sandwiches bake, and slicing it only after baking makes the cheese stretchier and the edges neater. Provolone gives the classic mild, elastic melt, while roast beef brings the savory center without requiring a roast. The seasoned butter seeps into the tops and sides, adding garlic, onion, Worcestershire, and sesame flavor to every bite.
French Dip Sliders Ingredients
You need a 12-count package of Hawaiian sweet dinner rolls, one pound of thinly sliced deli roast beef, and 12 slices of provolone cheese. The optional Crispy Fried onions add crunch, but the sliders are satisfying without them. For the pan, use 2 tablespoons softened unsalted butter. For the topping, use 8 tablespoons unsalted butter, 1 packet au jus gravy mix, Worcestershire sauce, sesame seeds, dried minced garlic, and onion powder.
How To Make French Dip Sliders
- Heat the oven to 350°F (175°C). Butter a 9-by-13-inch baking pan and line it with parchment.
- Slice the connected block of Hawaiian rolls horizontally with a serrated knife, keeping the rolls attached, and place the bottom half in the pan.
- Layer 6 cheese slices, the roast beef, optional fried onions, the remaining 6 cheese slices, and the top slab of rolls.
Make the Seasoned Butter Topping
Melt the topping butter. Whisk in 1 tablespoon of the au jus mix, Worcestershire sauce, sesame seeds, dried garlic, and onion powder. Brush about three-fourths over the rolls and sides.
Bake Until the Cheese Is Gooey
Bake uncovered for 15 to 20 minutes, until the cheese is gooey and the tops are golden brown. Look for deeply golden roll tops and filling that is hot in the center. If the tops brown before the cheese softens, loosely cover the pan with foil for the remaining minutes.
Prepare the Au Jus
Prepare the remaining au jus mix with the package’s stated amount of cold water in a saucepan; boil, then simmer until slightly thickened. Keep it warm and serve it in small bowls.
Cut along the roll divisions with a sharp knife and serve the sliders with the warm au jus.
Helpful Tips for Better Sliders
- Keep the rolls attached while slicing so the filling stays aligned and the sandwiches cut into even portions.
- Pat very wet roast beef dry before layering; excess moisture can make the bottom rolls soggy.
- Use a sharp knife and cut along the roll divisions after the bake, rather than pressing down with a blunt blade.
- For a concrete use case, assemble the pan earlier in the day, cover and chill it, then add a few minutes to the bake time so it is hot for a party.
Optional Variations
For a clearly optional variation, replace some or all of the provolone with Swiss cheese for a sharper, nuttier flavor. You can also add the fried onions for crunch. These changes are not part of the primary recipe, so keep the roast beef, roll count, au jus, and bake cues the same when making the standard version.
What to Serve with French Dip Sliders
Pair the sliders with a crisp green salad, roasted vegetables, kettle chips, or a simple pickle plate. Because the sandwiches are rich and buttery, something acidic or crunchy balances the plate. For a larger buffet, offer extra au jus, mustard, and sliced fruit so guests can build a complete meal without another hot dish.
If you are serving children, cut the sliders into smaller portions and offer the au jus on the side. For adults, a little prepared horseradish or Dijon mustard adds a sharp contrast to the SWEET ROLLS and rich roast beef without changing the main bake.
Storage and Reheating
Refrigerate leftover sliders in an airtight container for up to 3 days. Reheat them covered in a 325°F oven until warmed through, then uncover briefly to restore some toastiness. Store au jus separately and warm it gently on the stovetop or in short microwave bursts. The rolls are best the day they are baked, but gentle reheating keeps the filling tender. For the most even texture, place the sandwiches in a single layer and avoid overheating the bread.
French Dip Sliders FAQs
Can I use roast beef from the deli counter?
Yes. Thinly sliced deli roast beef is the intended filling and warms quickly in the oven. Choose slices that are moist but not dripping, and separate them lightly before layering.
Should I cover the sliders while baking?
Start uncovered so the buttered tops can brown. Cover loosely with foil only if the rolls are browning faster than the cheese is melting.
Can I assemble them ahead?
Yes. Assemble the pan, cover it, and refrigerate it for several hours. Bake until the center is hot and the cheese is fully melted, allowing a few extra minutes because the pan starts cold.
What if I do not have fried onions?
Leave them out. They are optional and the roast beef, cheese, seasoned butter, and au jus still provide the defining flavor.
French Dip Sliders with Roast Beef and Au Jus
Ingredients
Ingredients
- 2 tablespoons unsalted butter softened, for the pan
- 1 package Hawaiian sweet dinner rolls 12-count
- 1 pound deli roast beef thinly sliced
- 12 slices provolone cheese divided
- 1 1/2 cups crispy fried onions optional
- 8 tablespoons unsalted butter for the topping
- 1 packet au jus gravy mix divided
- 1 teaspoon Worcestershire sauce
- 1 tablespoon sesame seeds
- 3/4 teaspoon dried minced garlic
- 1/2 teaspoon onion powder
Instructions
Instructions
- Heat the oven to 350°F (175°C). Butter a 9-by-13-inch baking pan and line it with parchment.
- Slice the connected block of Hawaiian rolls horizontally with a serrated knife, keeping the rolls attached, and place the bottom half in the pan.
- Layer 6 cheese slices, the roast beef, optional fried onions, the remaining 6 cheese slices, and the top slab of rolls.
- Melt the topping butter. Whisk in 1 tablespoon of the au jus mix, Worcestershire sauce, sesame seeds, dried garlic, and onion powder. Brush about three-fourths over the rolls and sides.
- Bake uncovered for 15 to 20 minutes, until the cheese is gooey and the tops are golden brown.
- Prepare the remaining au jus mix with the package's stated amount of cold water in a saucepan; boil, then simmer until slightly thickened.
- Cut along the roll divisions with a sharp knife and serve the sliders with the warm au jus.
